Development and shelf-life evaluation of mango-blended corn milk yogurt

Abstract

Corn milk, made from Zea mays, is a popular non-dairy option for lactose-intolerant individuals, rich in vitamins and low in saturated fats. Probiotic corn-based products, especially yogurt, are scarce in the market. Combining the intake of yogurt and fruit could provide probiotics, prebiotics, vitamins and minerals that have the potential to exert synergistic effects on consumer health along with delicious taste. The present study introduced a probiotic mango-blended corn milk yogurt, combining yogurt and mango benefits to provide probiotics, prebiotics, vitamins, and minerals. The development of probiotic mango-blended corn milk yogurt addresses the gap in corn-based probiotic products, offering a flavorful and healthful choice. Mango-blended milk yogurt was used as a control. Two formulations were created using probiotic cultures: Streptococcus thermophilus with Lactobacillus casei and Streptococcus thermophilus with Lactobacillus delbrueckii. Comparative analysis revealed significant variations in physicochemical properties, with corn milk yogurt exhibiting distinct characteristics, including lower fat and protein content but higher titratable acidity and lower pH levels during storage. Sensory evaluations shown the superior acceptability of S. thermophilus with Lactobacillus casei corn milk yogurt samples, underscoring its appeal to consumers. The study also demonstrated the microbiological stability of corn milk yogurt, with no yeast, mould, or coliform growth observed during three weeks of refrigeration. Probiotic counts remained high, ensuring the retention of health benefits throughout storage. This novel product demonstrates both nutritional importance and sensory appeal, providing a promising foundation for future developments in the functional food market.